Ruisreikäleipä
Ruisreikäleipä (also Reikäleipä , without "Ruis" for " rye "; "reikä" = hole, "leipä" = bread) is a Finnish , round ( loaf-shaped ) rye bread with a characteristic hole in the middle.
The bread has a diameter of about 30 cm and is 3 to 4 cm thick, the hole measures about 5 cm in diameter.
Production is rye flour used, sometimes with addition of wheat flour . The bread is baked for 20 to 30 minutes at around 250 ° C.
Ruisreikäleipä was traditionally baked a few times a year and then put on poles for drying and storage and hung under the ceiling (usually the kitchen).
At first this bread was only baked in western Finland, but it was spread much later in other areas. The difference in bread production in western and eastern Finland was due to the different architecture. While the houses in the west had two ovens (one for heating and one for food preparation), in the east a single oven was used for heating and baking. The oven was therefore heated up less often in the West. When baked, then in large quantities.
